Perfect Red Velvet Bundt Cake
Delight your taste buds with the *Perfect Red Velvet Bundt Cake*, a show-stopping dessert that's as gorgeous as it is delicious. This moist, velvety cake boasts a deep red hue, accented by a subtle cocoa flavor and a tangy hint of buttermilk, making every bite simply irresistible. Baked to perfection in a bundt pan for an elegant presentation, it’s crowned with a creamy, rich cream cheese glaze that drips decadently down its sides. With easy-to-follow steps and classic pantry ingredients like all-purpose flour, red food coloring, and vanilla extract, this recipe is perfect for special occasions or indulgent everyday treats. Slice into this stunning red velvet masterpiece for a dessert that’s guaranteed to impress both the eyes and the palate!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 1 cup Vegetable oil
- 2 pieces Large eggs
- 2 tablespoons Red food coloring
- 1 teaspoon Distilled white vinegar
- 2 teaspoons Vanilla extract
- 4 ounces Cream cheese (softened)
- 4 tablespoons Unsalted butter (softened)
- 1.5 cups Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring all crevices are coated to prevent sticking.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
In another medium mixing bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and free of lumps. Do not overmix.
Pour the batter evenly into the prepared bundt pan, smoothing the surface with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert the cake onto a wire rack to cool completely.
To make the cream cheese glaze, beat the softened cream cheese and unsalted butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar while continuing to beat, then add the milk and vanilla extract until the glaze reaches your desired consistency.
Once the cake is completely cooled, drizzle the cream cheese glaze over the top, letting it drip down the sides of the bundt cake for a decorative finish.
Slice and serve! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 50.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
